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Secrets of meat curing and sausage making : how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc., and comply with all pure food laws

by: B. Heller & Co

Publication date: c1922
Topics: Meat -- Preservation, Sausages, Meat industry and trade, Packing-houses
Publisher: Chicago : B. Heller & Co.
Collection: cdl; americana
Contributor: University of California Libraries
Language: English
Item Size: 913.5M

302 p. : 16 cm

Contains advertising matter

At head of title: 5th ed. H

Addeddate: 2007-01-24 20:02:43
Call number: nrlf_ucb:GLAD-33757702
Camera: 1Ds
Collection-library: nrlf_ucb
Copyright-evidence: Evidence reported by ian f-r for item secretsofmeatcur00bhelrich on January 24, 2007: no visible notice of copyright; stated date is 1922.
Copyright-evidence-date: 20070124200216
Copyright-evidence-operator: ian f-r
Copyright-region: US
External-identifier: urn:oclc:record:1084812859
Foldoutcount: 0
Identifier: secretsofmeatcur00bhelrich
Identifier-ark: ark:/13960/t2b854r70
Identifier-bib: GLAD-33757702
Lcamid: 330831
Ocr_converted: abbyy-to-hocr 1.1.37
Ocr_module_version: 0.0.21
Openlibrary_edition: OL7214987M
Openlibrary_work: OL7902994W
Page_number_confidence: 99
Page_number_module_version: 1.0.3
Pages: 316
Possible copyright status: NOT_IN_COPYRIGHT
Ppi: 600
Rcamid: 315160
Scandate: 20070125200710
Scanner: rich9
Scanningcenter: rich
Worldcat (source edition): 25571583